Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Norm Matthews

Norm Matthews

1 hour ago, Anna N said:

 Interesting that you were not forced to protect the crust with foil during the baking.  Did you bake at a lower temperature perhaps? For the most part I start out around 400°F. 

 

I baked it at 400º for 25 min. in the steam oven. Always before, in the regular oven I bake it at 450 for 10 minutes (with hot steaming water in a pan under it) until the crust is set, then insert a probe with the alarm set for 190º and take it out when the alarm goes off, usually in less than 10 more minutes.  The crust is lighter at those times than it was this time.  This time when taking out, the temp was around 210 but the bread was not dry or tough and the crust was darker, but not burnt.

Norm Matthews

Norm Matthews

1 hour ago, Anna N said:

 Interesting that you were not forced to protect the crust with foil during the baking.  Did you bake at a lower temperature perhaps? For the most part I start out around 400°F. 

 

I baked it at 400º for 25 min. in the steam oven. Always before, in the regular oven I bake it at 450 for 10 minutes (with hot steaming water in a pan under it) until the crust is set, then insert a probe with the alarm set for 190º and take it out when the alarm goes off, usually in less than 10 more minutes.  The crust is lighter at those times than it was this time.  This time when taking out, the temp was around 210 but the bread was not dry or tough but the crust was dark, not burnt.

Norm Matthews

Norm Matthews

1 hour ago, Anna N said:

 Interesting that you were not forced to protect the crust with foil during the baking.  Did you bake at a lower temperature perhaps? For the most part I start out around 400°F. 

 

I baked it at 400º for 25 min. in the steam oven. Always before, in the regular oven I bake it at 450 for 10 minutes (with hot steaming water in a pan under it) until the crust is set, then insert a probe with the alarm set for 190º and take it out when the alarm goes off, usually in less than 10 more minutes.  The crust is lighter at those times than it was this time.  This time when taking out, the temp was around 210 but the bread was not dry or tough.

×
×
  • Create New...